Today, another green goodie that we’re harvesting plenty of these days — collard greens!

I’m always a fan of Asian flavors, like ginger and sesame seeds. For this recipe, I’m adding an ingredient not yet used in any of my Earth Eats recipes — oyster sauce. (You could use hoisin sauce instead.)

A tip before you start cooking… Invest in a 12-14-inch diameter pan. It may seem excessively large when you’re just cooking for your family, but the large surface area will give your food more heat exposure, so you’ll cook quicker.

As a result, keep an eye on your garlic. When it has just browned (and it will get to this point quickly!), immediately toss in the greens to slow the cooking process. Any cold ingredient, like onions, will have the same affect.

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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